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–+ servings

Harissa Roasted Cauliflower With Fresh Herbs

A large serving bowl of roasted cauliflower with harissa and fresh herbs.
Harissa roasted cauliflower is a flavorful dish with roasted cauliflower, dried fruit, almonds, and fresh herbs tossed with a flavorful homemade tahini harissa sauce. This delightful side dish is gluten free and dairy free.
Author: Lindsey Jenkins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients
 

  • 1 large head of cauliflower
  • 2 tablespoons olive oil or avocado oil
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 2 tablespoons slivered almonds
  • 2 tablespoons dried cranberries roughly chopped
  • 2 tablespoons fresh mint roughly chopped
  • 1 tablespoon fresh dill finely chopped
  • harissa tahini sauce to taste

Instructions

  • Preheat your oven to 425ºF.
  • Wash the cauliflower and trim off any leaves, then cut the cauliflower into bite-sized florets.
  • Add the cauliflower florets to a rimmed baking sheet. Toss with olive oil, kosher salt, and freshly ground black pepper then spread them into a single layer. Bake for 25 minutes, stir, and cook for an additional 5 minutes.
  • As the cauliflower cooks, make the harissa tahini sauce.
  • Add the roasted cauliflower to a serving bowl along with the almonds, dried cranberries, and fresh herbs. Drizzle with several spoonfuls of the sauce. Toss to coat until well combined. Sprinkle a few more herbs over the top if desired and serve immediately.

Notes

See the blog post for helpful tips, storage, and recipe FAQs.

Make It Your Way: Substitutions & Variations

No slivered almonds? - use pine nuts, pistachios, or pepitas.
No dried cranberries? - you can also use chopped dates or even pomegranate seeds would be delicious!
Add-ins - crispy chickpeas, garlic powder, or lemon zest over the top before serving.
Make cauliflower steaks - stand the whole cauliflower upright on a cutting board, then cut into thick slices. Brush the slices with olive oil, salt, and pepper. You'll want to cook them a bit longer depending on the thickness of your slices. When fork-tender, brush with the sauce and top with the other ingredients.